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Why You’ll Love My Recipe
Although it might not help your eyesight, this Carrot Bread recipe is sure to become a favourite snack for anytime of day! Loaded with spices, raisins, and walnuts, this recipe is easy to make and packed with flavor – making it perfect for breakfast on a busy morning!
You can make your own Apple Pie Spice for this recipe or try my homemade pumpkin spice if you want to switch it up!
If you are looking for more sweet quick breads, try my Applesauce Bread, a nice holiday Pumpkin Cranberry Bread, a delicious dark Date Nut Brea or a great, fruity Pineapple Bread!
Reader Review
I made this recipe, it’s sooo good and moist. A winner for sure. Thank you for sharing!
Karlynn’s Recipe Notes
- Skill Level: This recipe is a quick bread, which doesn’t involve the use of yeast, and makes it easy to make, and perfect for beginners!
- Total Time: The prep time for this recipe is short and sweet at only 15 minutes, and the loaf bakes for 60 minutes, putting your total cook time at 1 hour, 15 minutes.
- Variations: You can spice things up but changing the type of spice you put in the bread! Don’t have apple pie spice? Try a pumpkin spice instead! You can omit the raisins and nuts for a simpler taste, or just use one or the other. Looking for something more dessert-like? Top it off with cream cheese frosting
- Tools For This Recipe: You will need a 9x5in loaf pan, a large and a medium mixing bowl and whisk, along with a grater for the carrots.
What You’ll Need for Ingredients
Dry Ingredients: For your dry ingredients, all you’ll need is all purpose flour, baking soda, salt and apple pie spice. This is a fairly basic recipe that uses baking staples for the base! Karlynn’s Tip: If you don’t have apple pie spice, or want to try something different, you can substitute it with pumpkin pie spice – store bought or homemade will work perfectly in this recipe!
Wet Ingredients: This recipe uses both white and brown sugar, eggs, a splash of milk, vegetable oil and vanilla extract. Karlynn’s Tip: If desired, melted butter or margarine can be used instead of vegetable oil (cup-for-cup) for a richer flavor.
Mix-Ins: Carrots are the star of the show in this recipe! They’re sweet, and are surprisingly useful in adding structure and flavor. Additionally, you can choose to add in raisins, chopped pecans and/or walnuts. Mix and match to suit your taste! Karlynn’s Tip: Don’t be afraid to experiment with different add ins for your loaf! You can try dried fruit pieces, or even chocolate chips!
How To Make Carrot Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350˚F. Grease and flour a 9×5 loaf pan and set aside.
- In a large mixing bowl, whisk together the dry ingredients and set aside.
- In a medium mixing bowl, whisk together the wet ingredients until thoroughly combined.
- Stir in the grated carrots, then the raisins and nuts of choice into the wet ingredients.
- Add the wet ingredients to the dry, and mix until just combined. Don’t overmix!
- Pour the batter into the loaf pan, and bake for 55-65 minutes.
- Remove from oven and let sit in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- Store at room temperature in a closed container, or wrap in plastic wrap.
Karlynn’s Tips and Tricks for the Perfect Carrot Bread
- The Basics of Baking: For the best texture, be sure not to overmix your batter. You want to stir the batter until everything is just barely combined. Additionally, you want to make sure your ingredients are at room temperature to they mix evenly into the batter with your other ingredients. Lastly, you always want to check for doneness with a toothpick. If you stick it into the center and it comes out clean, your loaf can come out of the oven, if not, put it back in for another 5-7 minutes before checking again.
- Making the Most of your Mix-Ins: Depending on what you choose to add, there are a number of ways to enhance the flavor of your mix-ins. Toasting the nuts for a few minutes in the oven beforehand deepens their flavor, and soaking the raisins (or any dried fruit) in hot water, juice or even rum, rehydrates them and adds a nice texture to the loaf. Lastly, be sure to finely grate your carrots so they blend into the batter evenly.
- Serving: Let the loaf cool completely before slicing to avoid crumbling, and to get a nice clean slice. To make this more of a dessert, you can drizzle a simple glaze on top, or get fancy with some cream cheese frosting.
Storage Instructions
Carrot bread stays nice and moist when tightly wrapped or stored in an air tight container at room temperature, just be sure to let the loaf cool completely before storing.
Refrigerator: It is not recommended to store your carrot bread in the fridge as the cool air in your fridge is likely to dry out your loaf, making it hard and less enjoyable to eat.
Freezer: If you don’t plan on eating your loaf within a few days, it is best to wrap your slices of carrot bread in plastic wrap and then foil or in an air tight container before putting them into the freezer for up to a month.
More Delicious Bread Recipes
- Cranberry Orange Muffins are a great way to brighten up your breakfast with a burst of tangy citrus flavor!
- For a real treat, try these Lemon Poppy Seed Muffins! They’re loaded with lemon flavor, and are a perfect snack!
- Nothing beats these Buttery Blueberry Scones straight from the oven!
And there you have it! Quick and easy, this carrot bread recipe is sure to become one of your go-to recipes, especially during the fall! The warm spices and burst of carrot flavor make it perfect for breakfast, and afternoon snack or even dessert!
Give this a try and let me know how it turns out in the comments below! I truly love reading about all of your baking adventures!
Happy Baking!
Karlynn
Carrot Bread
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking soda
- 1 1/2 teaspoons apple pie spice
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- ¾ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350˚F. Grease and flour a standard 9×5 loaf pan and set aside.
- Whisk together the flour, baking soda, apple pie spice and salt in a large bowl and set aside.
- In a medium bowl whisk the eggs, sugars, oil. milk and vanilla together until thoroughly combined.
- Stir in the carrots, then the raisins and nuts of choice.
- Add the wet ingredients to the dry mixture, mixing until just combined. Don’t overmix!
- Spread the batter into the prepared pan.
- Bake for 55-65 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Remove and let sit for 10 minutes in the pan, then turn out onto a cooling rack to cook completely.
- Store at room temperature in a closed container, or wrap in plastic wrap. This bread will last 3-4 days at room temperature.
Notes
- You can omit the raisins and use only nuts if desired.
- Try using pumpkin pie spice if you don’t have the apple pie spice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maria Cordova says
I love carrots cake and muffins 😋 the best 👌
Joanne Richards says
made this recipe, it’s sooo good and moist. A winner for sure, thankyou for sharing
Judy says
Instead of using oil I would replace with butter ( natural).
Nancy Gignac says
How much butter should I use to replace the oil
Arlene says
Can this bread be made into muffins
Karlynn Johnston says
Absolutely, almost any quick bread can be made into muffins. Just line or spray them. Muffin tins really well, fill them up 2/3 of the way and bake until they spring back when touched. I don’t know how many muffins it will make. You’ll have to test it!